Description
These soft and chewy pumpkin spice spritz cookies are perfect for cozy fall evenings or festive holiday gatherings. Infused with warm pumpkin pie spices and lightly sweetened, they’re buttery, flavorful, and fun to shape with a cookie press or piping bag.
Ingredients
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1 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup brown sugar, packed
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1 large egg
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1 teaspoon pure vanilla extract
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1 teaspoon pumpkin pie spice
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon salt
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2 1/2 cups all-purpose flour
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Optional: colored sugar or cinnamon sugar for sprinkling
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Instructions
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Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
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In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the egg and vanilla extract until fully combined.
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In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt.
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Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
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Fill a cookie press with dough and press shapes onto the prepared baking sheets. Space cookies about 1 inch apart.
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Optionally, sprinkle with colored sugar or cinnamon sugar.
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Bake for 10–12 minutes, until edges are lightly golden.
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Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Notes
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Make sure butter is softened but not melted to prevent cookies from spreading.
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Chilling dough 10–15 minutes before pressing helps maintain shapes.
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Store in an airtight container at room temperature up to 1 week or freeze for longer storage.
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Experiment with different cookie press discs or piping tips for festive shapes.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes